Maple Roasted Vegetables with Toasted Walnuts

Maple Roasted Vegetables with Toasted Walnuts requires approximately 45 minutes from start to finish. This recipe serves 6 and costs $1.52 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 264 calories, 6g of protein, and 11g of fat per serving. 6 people were glad they tried this recipe. This recipe from Cookie Monster Cooking requires sweet potatoes, maple syrup, pepper, and parsnip. It works well as a rather inexpensive side dish. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Similar recipes are Roasted Asparagus with Blue Cheese & Toasted Walnuts, Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts, and Roasted Butternut Squash Pasta with Ricottan and Toasted Walnuts.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 pound brussels sprouts, trimmed and halved lengthwise (quartered if really large)

¼ cup pure maple syrup

2 tablespoons olive oil

1 large parsnip, peeled and cut into ½ inch chunks

¼ teaspoon pepper

¾ teaspoon salt

2 medium shallots, chopped

2 medium sweet potatoes, cut into ½ inch chunks

½ cup raw walnuts

Equipment:

oven

baking sheet

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400F.Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.Transfer the vegetables to a serving bowl. Top with the toasted walnuts.

 

Step by step:


1. Preheat the oven to 400F.

2. Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet.

3. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.

4. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.

5. Transfer the vegetables to a serving bowl. Top with the toasted walnuts.


Nutrition Information:

Quickview
264k Calories
5g Protein
11g Total Fat
38g Carbs
87% Health Score
Limit These
Calories
264k
13%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
38g
13%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
356mg
15%

Get Enough Of These
Protein
5g
12%

Vitamin A
11260IU
225%

Vitamin K
144µg
137%

Vitamin C
71mg
86%

Manganese
1mg
64%

Fiber
7g
29%

Vitamin B6
0.43mg
21%

Potassium
747mg
21%

Folate
84µg
21%

Vitamin B2
0.31mg
18%

Copper
0.36mg
18%

Magnesium
63mg
16%

Vitamin B1
0.23mg
16%

Phosphorus
144mg
14%

Vitamin E
1mg
13%

Iron
2mg
12%

Vitamin B5
1mg
11%

Calcium
91mg
9%

Zinc
1mg
8%

Vitamin B3
1mg
7%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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